What is the main use of rohapect enzyme in fruit juice concentrates?

Rohapect enzymes, specifically Rohapect PL from AB Enzymes, hold significance in the fruit juice industry. Rohapect PL falls under the category of pectinolytic enzymes, which possess the ability to break down pectin, a complex polysaccharide found in the cell walls of fruits. Pectin contributes to the texture and stability of fruits and fruit juice.

The main use of Rohapect enzyme in fruit juice concentrates lies in enhancing juice clarity, improving juice extraction, and achieving better juice flow. Here's how Rohapect enzyme exerts these effects:

1. Juice Clarity: Rohapect enzyme plays a crucial role in obtaining clear and stable fruit juices. It breaks down and modifies pectin, which contributes to cloudiness and haze in fruit juices. By breaking down pectin, the enzyme allows insoluble solids to be removed more effectively during the filtration process, resulting in a clear and visually appealing final product.

2. Improved Juice Extraction: Pectin can act as a barrier during juice extraction, hindering the efficient release of juice from fruit tissues. Rohapect enzyme helps break down pectin in the fruit matrix, facilitating better juice extraction. This leads to increased juice yield, maximizing the amount of juice obtained from the fruit.

3. Better Juice Flow: The breakdown of pectin by Rohapect enzyme reduces viscosity and improves juice flow. This reduces the resistance encountered during juice processing, making it easier to pump, filter, and package the juice.

In addition to these primary effects, Rohapect enzyme can also contribute to better juice stability, improved flavor release, and enhanced shelf life. By carefully controlling the enzyme dosage and processing conditions, fruit juice manufacturers can optimize the use of Rohapect enzyme to achieve desired juice quality characteristics and meet consumer preferences.